Best Plantation Shrimp With Shiitake Mushrooms And Baby Bok Choy Recipes

GLAZED SHIITAKES WITH BOK CHOY

Glazed Shiitakes With Bok Choy image

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Provided by David Tanis

Categories dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds baby bok choy
3 tablespoons vegetable oil
3 small dry red Chinese hot peppers
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish
1 tablespoon roasted sesame seeds for garnish (optional)

Steps:

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS

Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers image

Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

Steps:

Heat the canola oil in a large wok or saute pan.
When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
Remove the shrimp from the pan and set aside.
Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
Serve immediately.